Nothing says summer is finally
here like a fresh cucumber and tomato salad.
This cucumber tomato salad with creamy dill dressing is an excellent side dish to your favorite summer meal. The veggies in this dish were carefully selected to be ones that you might have in your home garden so you can really impress your friends and family by saying, “Not only did I make this from scratch, but I grew the vegetables, too!”
When I was a kid, my grandmother had the most impressive garden. I grew up picking tomatoes and cucumbers right off the vine and eating them for a little lunchtime snack. Even as an adult today, I’m still not sick of them! There’s just nothing better to me than a vine ripe, juicy tomato and a fresh, crisp cucumber. By the way, for the recipe, English Cucumbers are the best!
SEE THE RECIPE IN ACTION RIGHT BELOW!
Not only are these fresh veggies delicious, but one of the reasons that I still love them as an adult is the fact that they’re low in calories and really hydrating – perfect for summertime!
And then there’s the creamy dill dressing. I don’t know about you, but I think dill just really takes any summer dish to the next level. It just has this fresh but savory taste that my family and I love!
This summer staple features bold flavors like:
- crisp English cucumbers
- grape tomatoes (halved)
- red onions
- red bell peppers: for a crisp, sweet and refreshing flavor. Yellow bell peppers are sweet as well, so feel free to use either one.
- fresh parsley
- For the salad dressing:
- Fresh dill
- mayonnaise (I like the combo of kraft miracle whip and Duke’s Mayonnaise)
- dry mustard powder
- sugar: to help balance out the flavors
- ground onion powder
- minced garlic
- couple small pinches of cayenne for some kick
- salt and pepper
- lemon juice
HOW TO MAKE THE TOMATO AND CUCUMBER SALAD:
Halve the grape tomatoes and cut each cucumber into bite sized pieces. Give the red onion and peppers a finer chop and place all of the vegetables in a bowl and set aside.
HOW TO MAKE THE CREAMY DILL SALAD DRESSING:
Add all of the salad dressing ingredients to a small bowl and whisk them together well.
Set the dressing aside until you’re ready to serve the cucumber tomato salad.
When you’re ready to serve, pour the desired amount of dressing over the vegetables and give the whole salad a nice stir so everything is well-coated.
Tip: You don’t have to use all of the creamy dill dressing that you make! The amount is totally up to you.
WHAT GOES WITH CUCUMBER AND TOMATO SALAD?
The real question is, “What doesn’t go with cucumber and tomato salad?” However, since it is the perfect summer dish, here are my favorite summertime staples to serve with this cucumber tomato salad:
- Greek chicken thighs
- Steak kabobs
- Homemade pizza
- California turkey burgers
HOW TO CUSTOMIZE THE SALAD:
One of my favorite things about this salad is the fact that it’s really customizable. As long as you’ve got the basics down, you can totally make it your own!
For example, if you or someone in your family really doesn’t like onions and peppers, you could chop up some small pieces of broccoli and black olives!
Almost any veggie you can think of will be delicious coated in the creamy dill dressing.
This recipe has a zest creamy flavor. If you don’t like it zesty, use less apple cider vinegar.
CAN I MAKE THE SALAD IN ADVANCE?
If you want to make this salad early to get it out of the way, you can absolutely do that but I suggest you serve it on the same day that you prep it. Make the dressing and chop the vegetables up. You’ll want to store the dressing and each vegetable in your fridge in separate containers. When you’re ready to assemble the salad, drain any water that has formed in the container before you toss everything in a bowl together!
Cucumber Tomato Salad
Ingredients
- 4 1/2 cups English cucumbers chopped into cubes
- 1/2 cup bell pepper I like to use red or green
- 1 1/2 cup grape tomatoes halved
- 2 tbsp red onions chopped finely
- 2 tbsp onions finely chopped
- 2 tbsp fresh parsley chopped finely
For the Dill Dressing
- 1/4 cup Miracle whip
- 1/4 cup Duke mayonnaise
- 1-2 tbsp fresh dill
- 2 tbsp apple cider vinegar
- 1/4 tsp garlic powder minced
- 1/4 tsp onion powder
- 1 tsp dry mustard
- 2 1/2 tsp sugar optional but used to balance the flavors
- red pepper couple small pinches for a bit of kick
- salt and pepper for taste
- 1/2 lemon juice fresh
Instructions
- Place all of the vegetables in a bowl and set aside.
- Add all of the salad dressing ingredients to a small bowl and whisk them together well. Set the dressing aside until you’re ready to serve the cucumber tomato salad.
- When you’re ready to serve, pour the desired amount of dressing over the vegetables and give the whole salad a nice stir so everything is well-coated
Notes
HOW TO CUSTOMIZE THIS SALAD
- If you or someone in your family don't like onions and peppers, you could chop up some small pieces of broccoli and black olives!
- I use red bell peppers for a crisp, sweet and refreshing flavor. Yellow bell peppers are sweet as well, so feel free to use either one.
- Almost any veggie you can think of will be delicious coated in the creamy dill dressing.
- This recipe has a zest creamy flavor. If you don't like it zesty, use less apple cider vinegar.
CAN I MAKE THE SALAD IN ADVANCE?
If you want to make this salad early to get it out of the way, you can absolutely do that but I strongly suggest you serve it on the same day that you prep it. Make the dressing and chop the vegetables up. You’ll want to store the dressing and each vegetable in your fridge in separate containers. When you’re ready to assemble the salad, drain any water that has formed in the container before you toss everything in a bowl together!Nutrition
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